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Taco Ranch Bites Complete Recipe

  • Author: olivia
  • Total Time: 30 minutes
  • Yield: About 36 bites (12 servings of 3 bites each) 1x
  • Diet: Contains meat, not gluten-free

Description

These Taco Ranch Bites are everything you love about a cheesy taco night, tucked into a crispy little cup that’s perfect for parties, game day, or easy weeknight snacking. Savory taco beef, creamy ranch flavor, and bubbly cheddar all bake together in crunchy wonton shells for a handheld bite that disappears fast so you might want to double the batch.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 package (1 oz) taco seasoning
  • 1 can (10 oz) diced tomatoes and green chiles, undrained
  • 2 cups shredded cheddar cheese, divided
  • 1 package wonton wrappers or mini phyllo cups (about 36 wrappers/cups)
  • 1 packet ranch seasoning (optional but recommended)
  • 1 tablespoon olive oil (for brushing or greasing)
  • Sour cream, for topping (optional)
  • Chopped green onions or cilantro, for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan with olive oil or nonstick spray.
  2. In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until fully browned and no longer pink.
  3. Drain any excess grease from the skillet.
  4. Stir in the taco seasoning and the entire can of diced tomatoes with green chiles (including the liquid).
  5. Simmer for 3–4 minutes, stirring occasionally, until the mixture thickens slightly and most of the extra moisture has cooked off. Remove from heat.
  6. Stir in the ranch seasoning (if using) and 1 1/2 cups of the shredded cheddar cheese until the cheese is melted and the filling is creamy.
  7. Press one wonton wrapper (or mini phyllo cup) into each well of the prepared mini muffin pan, gently forming a cup. For extra sturdy, crunchy shells, you can double up two wrappers per cup.
  8. Spoon a heaping tablespoon of the taco ranch filling into each cup, filling almost to the top.
  9. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the tops of the filled cups.
  10. Bake for 10–12 minutes, or until the wonton wrappers are golden and crispy and the cheese is melted and bubbly.
  11. Remove from the oven and let the bites cool in the pan for 5 minutes to set slightly.
  12. Carefully lift the Taco Ranch Bites from the pan. Top with a dollop of sour cream, chopped green onions, cilantro, or extra cheese, if desired. Serve warm.

Notes

  • If your filling looks too wet, simmer a minute or two longer before adding cheese so the cups don’t get soggy.
  • Mini phyllo cups are pre-shaped and can be used straight from the package—no need to press them into the pan.
  • Adjust the spice level by choosing mild or hot diced tomatoes with green chiles, or by adding a pinch of cayenne to the meat mixture.
  • These bites are best fresh but can be reheated in the oven or air fryer to crisp them back up.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Snack
  • Method: Baking
  • Cuisine: Tex-Mex, American

Nutrition

  • Serving Size: 3 bites
  • Calories: 220
  • Sugar: 2g
  • Sodium: 470mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 45mg

Keywords: taco ranch bites, wonton taco cups, party appetizer, game day snack, cheesy taco bites

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Find it online: https://chefsophia.com/taco-ranch-bites/